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BBQ Pulled Pork
Pork shoulder slow-cooked until it shreds, coated in a smoky-sweet barbecue sauce — perfect in buns.
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15 minPrep🔥
4 hrCook🍽️
6Serves📊
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Ingredients
- 1.5kg pork shoulder
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper
- 250ml stock
- For the sauce: 200ml ketchup, 3 tbsp brown sugar, 2 tbsp cider vinegar, 1 tbsp Worcestershire, 1 tsp smoked paprika
Instructions
- Rub the pork all over with the sugar and spices.
- Place in a deep dish with the stock, cover tightly and cook at 150C for 4 hours until it shreds easily.
- Simmer the sauce ingredients together for 5 minutes.
- Shred the pork with two forks and toss with the sauce.
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Tara’s tips
- Low and slow is the only way — the collagen needs time to break down.
- Save some cooking juices to keep the meat moist.
Serving suggestions
- Pile into soft buns with coleslaw.
Storage & reheating
Keeps 4 days; freezes brilliantly.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Slow cooker?
Yes — 8 hours on low works perfectly.
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